Schnitzel recipe with anchovies, horseradish and capers

A schnitzel recipe from Trine Hahnemann's Copenhagen Food: "Danish schnitzel is made from pork and classically served with brown butter, horseradish, capers and anchovies. I think a dash of lemon serves it well."

4 tbsp finely grated horseradish, ideally fresh rather than from a jar

handful of dill sprigs

2 lemons, cut in half

Method

Mix the flour with salt and pepper on a plate. On a second plate, lightly beat the eggs; on a third plate, spread out the breadcrumbs.

Roll the meat in the seasoned flour, making sure it is thoroughly coated, then dip each piece into the egg until coated. Drain off the excess egg and turn the schnitzels in the crumbs until completely coated.

Trim the sprouts and cut them into quarters. Heat 20g (1½ tbsp) of the butter in a frying pan and sauté the sprouts for 5 minutes, adding a few spoons of water if they start to stick to the pan and burn. Remove from the heat and keep warm.

Meanwhile, melt 30g [2 tbsp] more of the butter in a large frying pan until bubbling briskly. Fry the schnitzels for 2–3 minutes on each side until golden and crisp. Place them on a plate.

Wipe the pan and heat the remaining butter until golden, then fry the capers and anchovies over a high heat for a few minutes.

Serve each schnitzel with the horseradish and dill on top, sprinkled with the fried capers, anchovies and brown butter and accompanied by the lemon halves and sauteed sprouts.

This schnitzel recipe is taken from Copenhagen Food by Trine Hahnemann (Quadrille, £25) with photography by Columbus Leth. Buy a copy here.